Nestled within the crunchy, flaky layers of puff pastry and baked to a golden crisp, these palak paneer parcels are a medley of flavors and distinctive textures. The crispiness of the puff pastry and the creaminess of the paneer spinach filling make it a perfect choice for your next potluck, get-together, or simply a moment of self-indulgence!
What are Palak Paneer Parcels
This irresistibly delicious snack is made with savory paneer palak filling wrapped in puff pastry sheets and baked till perfectly golden and crispy. Flavorful spices add more delectability to the recipe.
These palak paneer puffs taste fantastic when served with a dip or chutney. You can make these savory palak paneer puffs in advance and serve your guests the next day.
And since these are baked, palak paneer pockets are healthier than their fried counterparts.
Reasons You’ll ♡ Palak Paneer Parcels
This saag paneer recipe is a different way to enjoy spinach and paneer than the usual palak paneer recipe. Here are the other reasons why you will love this delicious recipe —
- Easy to make
- Comes together with less effort
- Perfect grab-and-go finger foods
- Can be relished for both lunch and dinner, and
- A great way to impress your guests!
Being rich in fiber, iron, vitamins (palak) and protein (paneer), these palak paneer parcels are health-packed delicious treats. All the more reasons to pack these palak paneer pockets for your little ones tiffin, and I can assure you, they will love them.
The best part is that you can also customize the filling according to your choice and likability, as this is a versatile recipe.
The palak paneer stuffing can also be used to make sandwiches, quesadillas, and wraps.
Palak Paneer Parcels Ingredient List
Red onion — Finely chopped red onions add a distinct sweet-pungent flavor that is so unique to the recipe.
Tomatoes — Finely chopped tomatoes add a perfect tang to the dish.
Spinach — Soft leaves are preferred for their tenderness, which is perfect for this recipe. Finely chopped baby spinach is used here.
Paneer — Homemade or store-bought paneer (cubed) can be used for this recipe.
Cheese — Shredded cheese makes the filling gooey and tastes yummy!
Puff pastry sheets — The delicious paneer spinach filling is draped in the puff pastry sheets, which turn into a flaky, crispy covering upon baking. These ready-to-use puff pastry sheets are readily available at your local grocery store.
Spices — Various spices enhance the flavor and palatability of this recipe and make it completely irresistible. Such as —
- the warm and earthy flavor of cumin seeds enhances delectability,
- a pinch of hing adds tons of deliciousness,
- haldi adds excellent yellow color and unique taste,
- red chili powder intensifies the spiciness of the recipe besides lending a tempting hue,
- coriander powder adds a citrusy flavor and a distinctive aroma.
- Lastly, garam masala powder is a must-add-on for an extra punch of flavors.
Palak Paneer Parcels recipe tips and variations
Drier palak makes a better recipe — Moisture in the spinach can interfere with achieving the best results. So, make sure to chop the spinach carefully, which helps in quick cooking and evenly coating the paneer cubes.
Prefer homemade soft paneer — Homemade paneer should be the first preference for any paneer-based recipe, but if you are using store-bought paneer, soaking it in hot or warm water for at least 20 minutes will help in softening the paneer.
Make it spicier or keep it moderate — This recipe is perfect for those preferring moderate spiciness, but if your taste buds crave more spiciness, adding an extra green chili and some garam masala powder will be ideal.
A dash of tang to elevate the flavor — You may love some tanginess in this recipe, so squeeze some fresh lemon at the end. But, if you are not a fan of lemon juice, try adding ¼ teaspoon amchur powder instead. This added tanginess will surely elevate the overall flavor of the recipe.
Paneer and spinach quantity — I have used palak and paneer in almost the same ratio, that is, 1:1. However, you may increase or reduce the amount of spinach as per your taste.
Creamier and yummier — Coconut milk (as a vegan option) or regular cream added to the filling makes it creamier and more flavorful.
For gluten-free recipe — This delicious recipe is naturally gluten-free. But, if you use hing for its unique flavor and aroma, remember to use gluten-free hing or avoid it altogether.
Scale the recipe according to your need — This recipe for Puff pastry palak paneer parcels can be doubled or tripled accordingly. Please refer to the recipe card for the same.
Shape it the way you want — I have shaped this paneer palak recipe as beautiful parcels, but you can shape them like rounds or as a triangle, whichever shape you desire.
Thawing the sheets necessary — Puff pastry sheets can be easily stored in the freezer but must be thawed before use. Thawing on the counter at room temperature is not recommended as it will lose moisture and turn sticky. This will make it challenging to handle.
Let it thaw in the refrigerator until ready to be used. Again, when using them, take one sheet at a time and let the other sheets store in the fridge.
Storing leftover sheets — Wrap the unused puff pastry sheets in a plastic/ cling sheet and store them in the freezer. It will be fresh for up to 2 months.
Rolling the pastry sheets conveniently — The puff pastry dough may turn sticky when thawed and may tend to stick to the rolling pin and board. Chilling the board and the rolling pin in the fridge for some time will prevent the sheets from sticking to them.
Making the crispiest paneer palak parcels — Crispy, flaky paneer palak parcels taste amazing, and achieving the right crispiness is easy. Chill the freshly stuffed raw pastry sheets for some time, then bake them as instructed.
Grease the baking pan for perfect baking — Make sure to grease the muffin pan with oil or butter when placing the palak paneer puffs in the baking tray. This will prevent them from sticking to the pan and facilitate removing the pastry puffs.
Attaining the deep, irresistible hue — An egg wash or milk wash (vegetarian option) will help the palak paneer pockets achieve the deep golden color that makes them look completely irresistible.
Avoid warm filling altogether — Before filling the puff pastry with the palak paneer stuffing, ensure that the stuffing is completely cool. Warm filling will melt the pastry butter and loosen the layers of the pastry sheets. This will not allow the puff pastries to rise or turn crispy.
To make vegan palak paneer pockets — Vegan dry paneer palak recipes can be prepared using extra-firm tofu instead of regular paneer. However, remember to press the tofu for some time to extract extra water. This is an essential step that should be taken care of.
Extracting extra water ensures the perfect texture of the tofu, which results in the most delectable recipe.
Let me know what you think!
If you are someone who loves to savor food that is healthy and delicious, this recipe is for you!
This recipe is a savory delight that packs protein and lots of crunchy fun and deliciousness.
Come join me in making this mouth-watering snack and satiate your taste buds with the flavors of this delightful appetizer.
Should you make these Palak paneer Parcels, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE COMFORTING APPETIZERS THAT YOU’LL LOVE!
Follow the step-by-step instructions below to make the best palak paneer parcels
Palak Paneer Parcels
INGREDIENTS
- 1 tablespoon Oil
- ¼ teaspoon Hing/ Asafoetida
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- ¾ cup Fresh Spinach leaves finely chopped ( appx. 6oz)
- ¾ teaspoon Coriander powder (sukha dhaniya)
- ½ teaspoon Haldi (Turmeric powder)
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Red chili powder
- – – Salt to taste
- ¾ cup Paneer chopped into small cubes ( appx. 6oz)
- ¾ cup Low fat Shredded Mozzarella cheese
- 2 sheets Puff pastry sheet (thawed)
INSTRUCTIONS
- Thaw the puff pastry sheets in the fridge for 3 to 4 hours. Before using the puff pastry sheets, always read the instructions given on the box and abide by them.Tip — Frozen pastry sheets may tear away if forcefully unfolded. Therefore, it is best to thaw them completely in the fridge overnight. Thawing will soften them and prevent any cracks when unfolding them.
PREPARE DRY PALAK PANEER
- Heat oil in a pan over medium heat. Once hot, add Hing and sauté for a few seconds.
- Add chopped onions and green chilies ( optional).
- Cook for 3-5 minutes over medium heat until the onions soften and become translucent.
- Now, add chopped tomatoes to the pan. Chopped tomatoes lend a great texture and flavor to the recipe. Cook the tomatoes for 5-6 minutes, stirring occasionally, until they have softened and released their juices. Tip — In a hurry, you can replace fresh tomatoes with canned crushed tomatoes.
- Time to add our spices — coriander powder, haldi, red chili powder, salt, and garam masala powder.
- Stir to combine. Add 2 tablespoons of water and cook the spices for a minute.
- Now add the finely chopped spinach to this pan. Tip — Use baby spinach for best results. This dry saag paneer recipe is prepared best with soft-textured palak. I have used a bag of pre-washed baby spinach as they have delicate leaves that cook quickly.
- Mix until combined. Once mixed and heated, spinach will release its moisture and start to wilt.
- Lower the heat setting to a low-medium setting and cover the pan. Allow the spinach to cook for 3-4 minutes and absorb in all the flavors. Tip — Please do not overcook as the spinach turns bitter when overcooked.
- Uncover the pan and add paneer cubes to this mix. Cook for a few minutes ( uncovered) until all the moisture in the pan has evaporated. Take the pan off the heat and allow it to cool.
- Once cooled comfortably, add shredded cheese to the pan. Tip — Do not add cheese until the palak paneer sabzi cools down. Adding cheese to a hot mixture will make the vegetable gooey and challenging to handle.
- Mix until well blended.
ASSEMBLE PALAK PANEER PARCELS
- Since the puff pastry sheets have a tendency to become sticky once they thaw, unfold them onto a lightly floured surface.
- Using a pizza cutter, cut the sheet into 9 squares.
- Preheat your oven to 400°F.Spray or brush the muffin pan with cooking spray. This will prevent the pastry sheets from sticking and help remove them easily after baking.
- Place the puff pastry sheet in the mold, tuck it to the bottom and each groove and corner of the muffin tin.
- Add a tablespoon and a little more to each puff pastry cup.
- Bring all the four ends together and pinch them together to seal them.
- Now, twist the top clockwise to make it look like a small knot on top.
- Brush each puff pastry parcel with either milk or melted butter. If not vegetarian, brush your puff pastry parcels with egg wash for a lovely golden brown hue and a glossy finish.
- Bake them in a preheated oven until they are joyfully puffed up and turn golden brown and crispy – for about 18-20 minutes.
- When they are cooked and golden brown, remove them from the oven and let them sit for about 3-4 minutes on the kitchen counter. Then, gently loosen the appetizers with a butter knife and remove them from their cavity. Our palak paneer parcels are ready.
- These delicious palak paneer parcels are more than just a snack, serve them with your favorite chutney and they can be devoured at any time of the day.
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